MANGIA PARCO MANGIA o an a Di n i d d a o l l b l u a r V n , i o t n e l i C THE PRODUCTS no ia a i D n d d o a l l l b a u V r , n o i t n e l i C THE RECIPES no ia a D n i d d a o l l b l u a r V n , i o t n e l i C THE PARK MANGIA PARCO Cilento, Vallo di Diano and Alburni National Park o, Vallo d t i D en i EXPOl anda REGIONS i n fromC the protectiono of biodiversity to the quality productions THE PRODUCTS a n d a l b u i r n Paddaccio, cacioni, trittico and lampascioni. And more, lucanica, pappal- cultural and natural heritage, across Italian traditions and warm hospitality. uni, giuraje, farrate, solina, gruttazzo. Strange names, often ancient and But it is also the story of the connection between each local product with its mostly unknown, but hiding extraordinary cheeses, delicious desserts, rare territory: history, art, lifestyle. This initiative will allow us to discover over vegetables, exquisite sausages, old cereals. In other words one of the most 80 high quality products, many different flavors and many different regions, precious treasures of Italy: our excellent food. all rich in beauty and valuable natural diversity. What few people know is that many of these delicacies are produced and The initiative is coordinated by the President of the Council of Ministers guarded in the Italian’s Parks, where protected nature and human labor - Department for Cohesion Policies and performed with the operational have been inextricably linked since thousands of years. Some of these prod- support of Invitalia, the National Agency for inward investment and eco- ucts were already part of the typical regional cuisines, others have been nomic development. The project involves all the Italian regions which have saved from extinction and are back on the tables thanks to the tenacity of conceived a local package, and five ministries: Foreign Affairs; Agriculture, expert farmers whose work has been promoted and supported by their own Food and Forestry Policies; Heritage, Cultural Heritage Activities and Tour- parks and local administrations. ism; Education, Universities and Research; Environment and Protection of What comes out is a scenario characterized by tastefulness, healthy food and Land and Sea. local agricultural traditions which are perfectly bound together with natural landscapes and flora and fauna conservation. From the protection of biodiversity to quality productions: Expo and Re- gions is an initiative designed to discovery Italian gastronomic delights and to connect Milan Expo with small villages, fields and kitchens of Italian families. A journey across the places where food is produced, across our , Vallo d to i D en ia il n C o universal values. 81.000 hectares of protected land and 9.000 THE PARK a n The Mediterranean Diet is a traditional model inspired by the common Medi- d hectares of marine protected area, thanks to the a 1 l b u i r n creation of “Santa Maria di Castellabate” and “Co- terranean food culture based on the same types of vegetables (whole grains, sta degli Infreschi e della Masseta” Marine Reserves. legumes and olive oil), the use of a small amounts of animal products and a That makes the Cilento, Vallo di Diano and Alburni significant consumption of fish, fruit and vegetables. National Park the most widespread protected area Furthermore, many studies affirm that Mediterranean Diet is not only heal- in Italy. An incredibly rich heritage in the middle of the Mediterranean thy but also better for the environment, in terms of less water and energy use basin, resulting from thousand-year old interactions between men and na- of resources, less greenhouse gas emissions and less land use. ture. The Park is thus a real living landscape, a “biodiversity experience”, one of In 1997 this unique heritage has been designated as biosphere reserve by the few places in Italy where thousands scents and flavors are preserved and UNESCO – MAB and in 1998 it became a World Heritage Site of UNESCO where coast and mountains have still a strict connection. together with the Archeological Sites of Paestum and Velia, and the Certo- sa di Padula thanks to its “cultural landscape of outstanding significance and quality”. Then, in 2010 the Park has been listed in the Global and European Geoparks Networks. Moreover, in the UNESCO Intergoverna- mental Committe held in Nairobi in No- vember 2010, the National Park - together with the municipality of Pollica - stood for Italy as “national representative” for the recognition of the Mediterranean Diet in the world list of Intangible Heritage of Humanity. In fact, the American physiologist Ancel Benjamin father of the studies of Mediter- ranean Diet, has a strong connection with the Cilento area, his second home and fa- vourite travel destination. He decided to study local traditions, food habits www.cilentoediano.it and life styles, recommending this area as the “place” representing these Riso carnaroli 400 g. 1 pera non troppo matura toma d’alpeggio 170 g. 3 cucchiai di olio 1 cipolla piccola 1 cucchiaio di formaggio grattugiato 1 bicchiere di vino bianco brodo vegetale leggero 1 lt. burro 25 g. pepe q.b. oo,, V Vaalllloo d d tt ii D D enn iia le a iil nn CC oo THETHE PRODUCTSPRODUCTS a a n n d d a a l l b b Menaica anchovies Salella ammaccata Cilento olive u u i i r r n n These anchovies are fished using a technique that have Most suitable olives must be chosen: fleshy but not too matured. Then, they been developed throughout the Mediterranean since must be bruised one by one using a sea stone, patiently pitted and soaked in the ancient Greeks and it has lasted thanks to a small water for a few days, changing the water every morning and evening. After four group of fishermen from Marina di Pisciotta, a small village on Cilento coast, or five days, olives must be brined for a few days more with water, salt, bay halfway between Velia and Capo Palinuro. Menaica anchovies, listed as a Slow leaves and fennel. Before putting them in oil, excess water is squeezed out by Food Presidium, are fished when the sea is calm, between April and July: fisher- pressing them. Then they can be spiced with extra virgin oliveRiso oil, carnaroli oregano 400 and g. men go out at sunset with their oar boats, called menaide, and cast the net over thyme and put in a jar: it is important to keep them well pressed,1 pera non so troppoto avoid matura deep waters, blocking the passage of the that absorb too oil, becomingtoma d’alpeggio drenched. 170 g. anchovies. The diameter of the net’s mesh, A very patient job that3 cucchiaimust be di carriedolio called menaica, allows young anchovies out daily from the end of September to 1 cipolla piccola to swim through, catching only the larger November. Furthermore, olives must the 1 cucchiaio di formaggio ones. bruised, pitted and soaked in water with- grattugiato Then, fishermen delicately pull the nets by in one day thus avoiding any dehydration 1 bicchiere di vino bianco hand and pick the fish one by one out of processes, and a different brine must be brodo vegetale leggero the meshes, removing heads and entrails. prepared for each harvest. The terrific 1 lt. Anchovies are put in wooden boxes and – final product and unique taste of Salella most important – no ice or other refrigerants are used during transport. They olives are credited to the skills of farmers from Cilento. Salellaburro ammaccata 25 g. is a are immediately washed in brine and layered with salt in terracotta jars. An- Slow Food Presidium, supported by Cilento and Vallo di Dianopepe National q.b. Park, chovies are aged in cool places called magazzeni, where in the past – before Pollica, Casalvelino and San Mauro Cilento municipalities. the port was built up – also the boats were stored. They are left to rest, without drying too much, for at least three months. Menaica anchovies are distinguished by their pale pink flesh and intense, deli- cate aroma. An absolutely unique product! Riso carnaroli 400 g. 1 pera non troppo matura toma d’alpeggio 170 g. 3 cucchiai di olio 1 cipolla piccola 1 cucchiaio di formaggio grattugiato 1 bicchiere di vino bianco brodo vegetale leggero 1 lt. burro 25 g. pepe q.b. , Vallo d to i D en ia il n C o THE RECIPES a n d a l b u i r Acquasale (salted water) n How to prepare: Baked wheat bread (one for person) Soak the bread and place it in a dish, adding chopped to- oregano q.s. matoes. Season with salt, Cilento DOP extra virgin olive oil, salt q.s. garlic and oregano. oil q.s. tomatoes q.s. 1 garlic clove Riso carnaroli 400 g. 1 pera non troppo matura toma d’alpeggio 170 g. 3 cucchiai di olio 1 cipolla piccola 1 cucchiaio di formaggio grattugiato 1 bicchiere di vino bianco brodo vegetale leggero 1 lt. burro 25 g. pepe q.b. all o, V o d nt i D e ia il n C o THE PRODUCTS a n d a l b u i r Cilento Dop* white fig n The PDO title comes from the dried product of the cultivar “Dottato”, a fine fig variety widespread throughout the South. In particular, this product de- rives from a specific ecotype which has been selected over last centuries and is now very popular in the Cilento.